Spring: Head Lettuce, Salad Mix, Spinach, Arugula, Dill, Carrots, Radishes, Turnips, Fennel, Scallions, Cabbage, Chard, Baby Bok Choy, Broccolini, Summer Squash, Zucchini, and Beets
Early Summer: Head Lettuce, Salad Mix, Spinach, Parsley, Basil, Cilantro, Dill, Carrots, Turnips, Fennel, Cabbage, Broccoli, Cauliflower, Kale, Chard, Summer Squash, Tomatoes, Cucumbers, and Beets
Late Summer: Potatoes, JalapeƱos, Serranos, Head Lettuce, Salad Mix, Carrots, Basil, Cilantro, Dill, Kale, Onions, Shallots, Corn, Tomatoes, Cucumbers Bell Peppers, Red Italian Peppers, Eggplant, Cantaloupe, Honeydew, and Watermelon
Fall: Head Lettuce, Salad Mix, Spinach, Arugula, Radicchio, Orange Carrots, Rainbow Carrots, Radishes, Turnips, Cabbage, Broccoli, Cauliflower, Purple Cauliflower, Romanesco, Brussels Sprouts, Chard, Celery, Collards, Baby Bok Choy, Leeks, Beets, and Parsnip
This week I'll know a little more. The first night I roasted radishes, broccoli and turnips accompanied by sliced tomato, sliced cucumbers (which aren't even on the above list) and sliced turnips. I added a few tiny fresh mozzarella balls and that was dinner. The next night I made a huge salad topped with roasted veggies.
At 74, I'm still finding new adventures—not by climbing mountains or flying to Africa or climbing Machu Picchu, but by bringing home vegetables I've never cooked before. There's something lovely about discovering that an adventure can be as simple as a basket of chard, a handful of tiny turnips, and two grandsons willing to taste-test.





















